My oldest daughter, Shea…you know she’s mine. We look alike. We act alike. And I mostly like this, except for when she’s rolling her eyes at me or being sassy and suddenly it’s like, “OHHHHH…this is what Mark experiences….hmmm”. It’s a good thing she’s mature, responsible, and easily motivated because otherwise, we’d butt heads a LOT more than we do already!
Piper, though…she’s a total mystery. She looks more like Mark, but she acts like neither of us. She’s wildly fun, care-free, and just so very chill. She’s the person people want to be friends with and is just easy to be around. She’s incredibly easy to love and downright funny.
Lately, the days seem to be going by faster and faster and Mark and I have spent the past few evenings staying up talking, catching up, and just being present with one another. There’s simply no opportunity to do it at any other time and I’m glad we are taking that time to reconnect and regroup. It’s cutting into my sleep, but I’m still grateful 😉
It’s fun to lay in bed all snuggled up, or with my head laying across his chest as he rubs my back (my favorite), talking about the funny things the kids say or do and all of the little moments there are to talk about before they’re lost in time. We’re in this weird place of YOLO and structure that is a bit of a juggle. But the theme of life is truly our kids and loving them the best we can.
In our house, all 3 of my crew celebrate their birthdays within 4 weeks of one another. Getting a birthday cake for each celebration is…excessive…and we’re also seeing a divide in the requests that are made. In sum: the girls and I would prioritize coconut above anything else and Mark would prioritize anything BUT coconut.
Us girls, we LOVE coconut! And since coconut cakes are vetoed, I try to incorporate coconut in other ways and sometimes, that’s breakfast. Mark is not an avid breakfast eater and so it seems to work out pretty well in that way. My neighbor sent along this recipe and I was sure to make it, swapping in strawberries for mango (Piper hates mango) and more coconut because holy smokes, my girls LOVE sweetened shredded coconut and it most certainly adds to this chia breakfast pudding!
- 3/4 cup lite canned coconut milk
- 1/2 cup unsweetened vanilla almond milk
- 1 cup diced strawberries (or fruit of choice)
- 4 Tbsp chia seeds
- 3 Tbsp sweetened shredded coconut
- 6-8 drips liquid monk fruit sweetener
- Combine all ingredients in a medium bowl until well-combined. Adjust sweetener to preference, starting with the recommended 6-8 drops. Cover and refrigerate for at least 6 hours.
- Serve with additional fresh fruit or shredded coconut, if desired.
Recipe adapted from Skinny Taste
Nutrition Information:Yield: 4 Serving Size: 1/4 recipe (~1 cup)
Amount Per Serving: Calories: 134Total Fat: 8.5gCholesterol: 0mgSodium: 15mgCarbohydrates: 11.5gFiber: 4.3gSugar: 4.0gProtein: 2.5g
Uninspired with breakfast? Get inspired!
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- Spinach and Gruyere Breakfast Strata
- Goat Cheese, Spinach, and Tomato Quiche
- Not-Your-Moms Egg Casserole